As part of my 50 Freezer Meals in a day menu I wanted to share my enchilada freezer meal recipe. Usually the day before I start cooking all my freezer meals I will add a bunch of chicken breasts to the crockpot so they can roast slowly on low all night. That way when I wake up in the morning all the chicken is ready to be shredded or diced for the various recipes I am making.
This enchilada freezer meal recipe is one of my favorites because it is just so super easy! You can make your enchiladas as mild or spicy as you like, add sides like cilantro lime rice or beans. It is so delicious. For ease you make them up, add them to your 9×13 pan and freeze. Thaw and bake for a really short time for a quick dinner.
ENCHILADA FREEZER MEAL RECIPE
Make sure you have some Enchilada Sauce. I have quite a few great Mexican friends who have shared with me this secret: It is possible to make homemade Enchilada sauce, but honestly this stuff tastes exactly like their homemade. I have never tried to make homemade sauce before, so I am going to stick with these cans. If any of you have a different opinion or a recipe to share that makes better homemade enchilada sauce please share by leaving a comment.
Take your shredded chicken breast and add it to your shredded cheese.
Mix it up a bit.
Add in some onions if you like that sort of thing. I usually never put onions in because I am pretty much the pickiest person on the planet.
Then add in your can of Enchilada Sauce. I like the mild because these can get a bit spicy for me – I am a gringo you know..LOL.
Then you just get out your flour tortillas, heat them in the microwave a bit so that they don’t crack/split when you fold them. Have your enchilada making station all ready to go.
Add a little bit of enchilada mixture to your tortillas and wrap them up. I had way too much chicken mix I think on this one.
Wrap them up and add them to a nice 9×13 or baking dish.
Pour over some enchilada sauce on the top.
Sprinkle your cheese.
Cover with foil, label and freeze. Or bake right away at 350 degrees for 25-30 minutes or till melty and bubbly.
Enjoy with some homemade salsa, sour cream, lettuce, beans and rice!
Now if you really want to spice up the flavors a notch you can add in some jalapenos with your mix.
Chicken Enchiladas
Ingredients
- 4 Chicken Breasts
- 1 Medium Onion diced
- 3 cups Cheddar Cheese Shredded
- 10 Medium Flour Tortillas
- 2 Cans Red Enchilada Sauce
- Optional:
- 1 Can Black Beans
- Jalapenos
- White Rice
Instructions
- Preheat oven to 350
- Place 4 raw chicken breasts into a pot of water.
- Boil on high for 20 minutes, or until chicken is shreddable.
- Then using a cutting board, shred the chicken.
- Mix cheese, onion, chicken and 1 can red enchilada sauce in a bowl. (Optional ingredients can be added at this point.)
- With a large scooper, fill each tortilla with mixture. Roll it up and place it in large 9x13 baking dish with seams down. Repeat until all chicken mixture is used.
- Pour the second can of enchilada sauce over the top.
- Top with cheese.
- Bake for 25 - 30 minutes, until melted and bubbly.
- Serve with sour cream, salsa, lettuce beans or rice.
Notes
Nutrition
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Sonia says
Just wanted to confirm you bake it first then you freeze it, is that correct? Also when you take it out of the freezer is it possible to just heat it up in the microwave instead of the oven?
Happy.MoneySaver says
You can do it either way but I think it tastes better when you bake it for the first time AFTER it is frozen rather than bake and then freeze. If it was baked prior to freezing then you could just heat it in the microwave.
Stacie says
Here’s the worlds easiest homemade enchalada sauce!!! My family loves this one!
Take one 12-15oz can of Tomato Sauce
Add the same amount (12-15oz) of your favorite jared taco sauce or salsa (mild, hot, etc)
then a couple dash’s of cumin and mix.
that’s it!!!! you gotta try it. it’s sooo yummy!
Heather says
Once the enchiladas are frozen, do I need to defrost them prior to baking or do I just throw them in the oven right out of the freezer? Also, the same time and temp if they’re frozen?
Happy.MoneySaver says
I like to take them out the night before and stick them in my fridge. Then the cooking time is the same. But if they are frozen when you put them in the oven it will take closer to an hour to cook at the same temperature.
Heather says
Ok, thanks!
Lee Crawford says
Are you able to assemble the meal and put in refrigerator over night to cook next day? I don’t want to freeze, just making one night ahead.
Happy.MoneySaver says
You could definitely do that. If you like it saucier, I would recommend adding the sauce and cheese right before going into the oven so that the sauce doesn’t absorb into the tortillas.
Jenelle says
How long can they stay in the freezer, and how long to thaw before cooking?
Happy.MoneySaver says
These can stay in the freezer 4-6 months…if they last that long! 🙂 I like to take mine out the night before and leave it in my fridge during the day to thaw and then pop it in the oven that night.
Sonya Bracho says
What size are the cans of enchilada sauce? There were 2 sizes at the store– a 15 oz and a 30 oz. I used the 30 oz and they were soggy (but delicious!). Do you use the 15 oz ones?
Happy.MoneySaver says
I actually used the 19 oz ones which depending on your store they may not have. If you liked them juicer than keep it that way or you could try the smaller cans. I would just add a little less sauce to the filling so the outside tortillas were covered in enough sauce!
Tiffany says
Can you cook these, freeze separately and then heat up in a microwave? I am trying to find good meals that my Fiance can bring with him to work! 🙂
Happy.MoneySaver says
Sure can! 🙂
Kim says
I have to admit that I’m pretty skeptical trying new recipes—especially when it comes to spicy foods and minimal ingredients in the recipe. However, I was already using chicken for chicken stock and chicken noodle soup AND enchilada sauce happened to be on sale… So I figured, ah what the heck. Man am I glad I did!!! This is so yummy, and I tested it cold to make sure it was good before I assembled! I followed your recipe to a T, except I doubled the recipe (so much chicken on hand already shredded+I love freezer meals) and added an 8oz block of cream cheese to cut the spicy ness since hubby hates really spicy foods. I love this enchilada base so much that I’m going to add in different ingredients to keep these as a staple! Thanks for the awesome recipe!
Happy.MoneySaver says
So glad you liked it! 🙂
Lori says
I’m looking forward to this for dinner tonight. I made A LOT of your recipes ahead of time as I knew I was going to be out of commission after have knee surgery. Thanks for sharing your recipes with us all.
Erika Strain says
I have a really silly question, but I have never made enchiladas before… Do you bake them with tinfoil sealing the casserole, or without? I don’t want the cheese to burn, but also don’t want them to be too mushy! Thanks so much! BTW, I love your recipes, thanks so much for sharing!!
Happy.MoneySaver says
I usually don’t bake with foil on. But if you have frozen it and it is not all the way thawed I would keep the foil on for half of the baking time and then pull it off so it can get nice and melty! If you want the cheese to have more color broil it for about 2 minutes but don’t walk away! 🙂
Michaela says
I just put my first two batches of this in the freezer! I saved some of it for lunch today and it was a big hit at my house! I am so excited about not being so rushed when school starts, especially since my husband and I are both teachers and we have two boys who are in school! Thanks for sharing!
Robi says
I am going to try this using Salsa Verde instead of the Enchilada sauce.
mary hoy says
These freezer meals are going to be a life saver! I am going in for surgery on Wednesday so these will definitely help my husband out. It is going to be a busy day!
Kelli K says
This recipe sounds great, but what are the instructions for baking once it’s frozen? The problem I have with most freezer meal recipes is there are no instructions for cooking it once it has been frozen. Do you need to thaw it out for 2 days in the fridge first and then bake it or can it be put in the oven while frozen? Thank you.
jennifer says
what do you think is better in quality/texture : 1. if one cooks it then freezes it, then thaws and reheats to serve OR 2. freeze prior to cooking and serving? (I am leary of the sauce added to the dish prior to freezing; I wonder if it would make the tortillas soggy while they are in the process of freezing).
Happy.MoneySaver says
I usually bake it just once so I freeze it prior to cooking it. I haven’t had a problem with the tortillas being soggy and it tastes great!
Beth says
Making your own homemade enchilada sauce is very easy and it actually tastes much better than the canned stuff. Here is my recipe that I’ve used for years: http://myvegrecipes.wordpress.com/2008/09/20/home-made-enchilada-sauce/. It makes a good amount and can easily be frozen (I know how you like freezing ) and thawed when you need it.
Happy.MoneySaver says
I will have to try that! Thanks!
Jennifer says
Your recipe calls for 3 cups of cheese. Is that 2 cups in the filling and 1 cup on top?
Jennifer says
Also, do you have any idea how many cups of cooked, shredded chicken that might be? I have 12 cups of shredded chicken to use in various recipes and I’m wondering how much I should use in this one.
Happy.MoneySaver says
It really depends on how big your chicken breast. I would say on average each chicken breast brings about half a cup of chicken. So about two cups total of chicken would work for this recipe. But feel free to eyeball it and add more chicken in if needed!
Happy.MoneySaver says
That’s how I made it! Feel free to change ratios if you like more cheese on top though! 🙂
Tammy says
If I ise corn shells will they turn mushy after I defrost and cook the enchiladas?
Karrie says
Nope, they shouldn’t turn mushy.
Sam says
Is the rice mixed in or just for the side? I couldn’t tell.
Anyhow, to really make your sauce taste better add a can of cream of mushroom soup. I’ve had many Mexicans tell me it’s the best enchilada sauce they’ve ever had!
Happy.MoneySaver says
The rice in this recipe is just for the side but that could be a great addition the enchiladas! If you try it let me know!
Marty says
I added the rice into mine, also used a mild black bean salsa, with mozzarella and cheddar cheese inside rolled then covered with enchilada sauce, covered with mozzarella cheese baked then sprinkled some black beans on top and layer of sour cream and shredded lettuce…huge hit at our house…thanks so much!!
Mariely says
Hi! Love the ideas!!! May I recommend you to try the Herdez sauces. I am originally from Mexico and my kids and now my friends agree that La Costeña and Herdez sauces tastes SIGNIFICANTLY better, not one of my kids like the other one… A little culture… When you use flour tortilla they are burritos, you need corn tortillas for enchiladas… I would call this dish “Burritos Enchilados” 🙂 blessings.
NorthDFW says
Mariely, you are absolutely right about the burrito/enchilada differentiation!
Flour tortilla = burrito
Corn tortilla = enchilada
A food blogger should know the difference and use the correct term, I think.
Also, I think homemade sauce is very easy to make and definitely tastier and healthier. As a freezer advocate, I’m surprised the author didn’t recommend making a double or triple batch of the sauce and then freeze the leftover; in a Ziploc with the air removed, there won’t be any freezer burn!